By Haleem, a traditional dish originating from the Middle East and Central Asia, is a hearty and flavourful stew made from meat, lentils, and grains. In India, particularly in Hyderabad, haleem has become an integral part of culinary culture, especially during the holy month of Ramadan.
Haleem is a nutritious and comforting dish that’s perfect for sharing with family and friends during Ramadan or any special occasion. Adjust the spices and consistency according to your taste preferences, and enjoy this hearty stew as a delicious meal to break the fast.
Ingredients:
- 1 cup whole wheat grains (barley, wheat, or oats)
- 1/2 cup split Bengal gram (chana dal)
- 1/2 cup split red lentils (masoor dal)
- 1/2 cup meat (chicken, beef, or lamb), chopped into small pieces
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2-3 green chilies, chopped (adjust to taste)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- Salt to taste
- 1/4 cup cooking oil or ghee (clarified butter)
- Fresh cilantro leaves, chopped, for garnish
- Thinly sliced ginger and lemon wedges for serving.
Preparation:
- Wash the whole wheat grains thoroughly and soak them in water for at least 2 hours. Wash the split lentils (chana dal and masoor dal) and soak them separately for at least 30 minutes.
- In a large pot, combine the soaked whole wheat grains and lentils with about 8 cups of water. Add the chopped meat, sliced onion, minced garlic, grated ginger, chopped green chilies, ground turmeric, ground cumin, ground coriander, ground cinnamon, ground cloves, and salt.
- Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer, partially covered, for 2-3 hours. Stir occasionally and add more water if needed to prevent sticking and to achieve the desired consistency. The grains and lentils should be completely tender and the meat should be cooked through and falling apart.
- Once the mixture has cooked down and thickened into a porridge-like consistency, use a hand blender or potato masher to blend everything together until smooth and creamy. Alternatively, you can remove a portion of the mixture and blend it in a blender before returning it to the pot.
- In a separate pan, heat the cooking oil or ghee over medium heat. Add the thinly sliced onion and fry until golden brown and crispy, then remove with a slotted spoon and set aside on paper towels to drain.
- To serve, ladle the hot haleem into bowls. Garnish with the crispy fried onions, chopped cilantro leaves, thinly sliced ginger, and lemon wedges. Serve hot with naan bread or rice.
